Aaron Kagan
By Aaron Kagan
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Food From Venison to Addax: Kosher Game
If local, organic, seasonal, grass-fed meat doesn’t do it for you, have you considered going wild and biblical? In the ongoing quest for a more meaningful cuisine, wild game has become a food of the moment with game dinners popping up across the country. And though your grandmother may not have used gazelle in her…
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Food Q&A: Mimi Sheraton Talks New York City Jewish Restaurants
Mimi Sheraton, the iconic restaurant critic for the New York Times from 1975 to 1983, is known for balancing traditionalism with an open mind. A longtime resident of New York City, she has chronicled the ever-changing restaurant scene with incomparable precision. Sheraton, who is currently writing for the New Yorker, recently sat down with JCarrot…
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Food The Passionate Pickler
Traditional Ashkenazi cuisine without fermented foods would be unrecognizable, not to mention less tangy. Latkes would be served without sour cream, and with no corned beef or sauerkraut, a deli sandwich at Katz’s would be nothing more than two vacant pieces of rye toast, unaccompanied by a sour pickle no less. Passover seders would have…
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Food Pepitada, The Greek Way to Break the Fast
How many times have you thrown away the seeds when slicing a melon? Probably every time, unless you’re a fan of pepitada. Pepitada is a beverage made not from the juicy flesh but from the toasted seeds of melons. A small glass of this sweet, milky drink, that is similar to Mexican horchata, is a…
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Recipes Gefilte Fish, Fried to Perfection
Americans are notorious for consuming fried foods, including the recent trend of deep-frying the Thanksgiving turkey. Yet our affair with hot oil has never spilled over into the realm of gefilte fish, much to the chagrin of Jews across the Atlantic. Fried gefilte fish might sound a bit unsettling to those familiar with the poached…
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News Wild at Heart: Eating the Park
When it comes to finding food, the human species clearly prefers the supermarket to the forest. Nevertheless, foraging for edible wild plants has become increasingly popular among some dedicated foodies. The wild foods movement is led, in large part, by two members of the tribe: Russ Cohen of Arlington, Mass., and Steve Brill of Mamaroneck,…
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News The Perfect Potato
In years past, you had one option for making latkes: the potato. Now countless variations exist, such as latkes made from zucchini, beets or vegetable medleys. Still, there is a surprising array of possibilities available from just sticking with the potato, provided you experiment with different types. A traditional dietary staple of a diverse group…
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News How Sweet It Is
A list of foods served around the world on Rosh Hashanah would contain at least as many items as there are raisins in a round challah. Jews of all nations prepare countless dishes specific to the New Year, perhaps nowhere more so than in Morocco. A country renowned for its cuisine, Morocco has Rosh Hashanah…
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